Brian Simpson
Southfield,MI
Summary
Results-driven individual with a solid track record in delivering quality work. Known for excellent communication and teamwork abilities, with a commitment to achieving company goals and delivering exceptional service. Passionate about continuous learning and professional development.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Owner/Operator
Smoke Brothers Backyard BBQ
Southfield, MI
12.2020 - 03.2024
- Developed strategies to maximize customer satisfaction and increase sales in catering services.
- Created marketing campaigns for catering services and monitored their effectiveness.
- Ensured the quality of ingredients used in meals served at catered events.
- Monitored budgets for catering services and implemented cost-saving measures when necessary.
- Coordinated delivery times with clients and ensured that all items ordered arrived on time.
- Negotiated contracts with clients for catering services ensuring reasonable rates were charged.
- Resolved customer complaints promptly and professionally while maintaining good relations with clients.
- Gathered customer requirements and worked with catering team in implementing specifications.
- Managed all aspects of catering operations, including planning, budgeting, and execution for events of varying sizes.
Manager
Chili's Bar and Grill
Troy, MI
06.2016 - 12.2020
- Developed and implemented strategies to increase customer satisfaction and loyalty.
- Coached, mentored and trained team members in order to improve their job performance.
- Conducted regular meetings with staff to discuss progress and identify areas of improvement.
- Monitored budgets and expenditures to ensure cost-effectiveness while maintaining quality standards.
- Resolved conflicts between employees by providing guidance on company policies and procedures.
- Initiated new projects that resulted in increased productivity across all departments.
- Maintained up-to-date records of employee attendance, payroll information, vacation requests.
- Provided leadership during times of organizational change or crisis situations.
- Ensured compliance with all applicable laws, regulations, industry standards.
- Scheduled interviews for potential candidates and conducted reference checks prior to hire.
- Enforced customer service standards and resolved customer problems to uphold quality service.
- Trained employees on additional job positions to maintain coverage of roles.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Led team meetings and one-on-one coaching sessions to continuously improve performance.
- Managed inventory levels to meet demand without overstocking, reducing waste.
- Facilitated team meetings and workshops to foster collaboration and share best practices.
- Established and monitored KPIs to evaluate performance and identify areas for improvement.
- Oversaw daily operations, maintaining efficiency and quality standards.
- Resolved customer complaints and issues promptly, maintaining a positive brand image.
- Delegated work to staff, setting priorities and goals.
- Recruited and trained new employees to meet job requirements.
Assistant General Manager
Max & Erma's
Sterling Heights, MI
08.2009 - 06.2016
- Managed daily operations of the store, including scheduling and supervising staff.
- Identified opportunities for cost savings and operational efficiency improvements.
- Collaborated with other departments within the organization to coordinate projects.
- Prepared weekly schedules for staff members based on their availability.
- Assisted in the recruitment process by conducting interviews with prospective candidates.
- Performed administrative tasks such as filing paperwork, preparing documents.
- Organized special events such as promotions or fundraisers to drive business growth.
- Motivated and led team members to work together to achieve targets.
- Managed store cash intake with high accuracy and prepared daily bank deposits.
- Managed and mentored staff to carry out operational directives with high productivity and accuracy.
- Enhanced team engagement and performance with daily updates and informational meetings.
- Controlled business inventory to keep numbers beneath targets through expert oversight and usage monitoring.
- Met business targets with streamlined operations strategies.
- Oversaw facility maintenance and repairs to ensure a high standard of presentation.
- Used strong issue resolution and communication skills to cultivate and strengthen lasting client relationships.
- Other duties included, in the absence of the General Manager, I assumed the role of GM and maintained systems, programs, and policies in the best interest of the company and our guests.
Senior Associate Manager
Old Country Buffet
Warren, MI
03.2006 - 09.2009
- Managed team resources, including assigning tasks, monitoring progress, and ensuring deadlines were met.
- Reviewed customer feedback surveys to identify areas of improvement.
- Identified cost savings opportunities through process optimization.
- Assisted with set up for social events and food deliveries.
- Reviewed and approved vendor invoices.
- Stocked inventory and ordered office and kitchen supplies.
- Conducted weekly team meetings to discuss performance issues and provide feedback.
- Assisted with kitchen preparation during peak times as needed.
- Monitored stock levels of ingredients to ensure timely delivery of fresh produce.
- Performed regular maintenance checks on equipment to ensure proper functioning.
- Inspected dining room area regularly for cleanliness and adherence to safety standards.
- Provided exceptional customer service by anticipating guest needs before they arise.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Prepared employee schedules to maintain appropriate staffing levels during peak periods.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
- Managed accounts payable, accounts receivable and payroll.
- Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
- Counseled and disciplined staff to address issues promptly and provide constructive feedback.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
General Manager
IHOP
Harper Woods, MI
10.2006 - 05.2007
- Ensured compliance with health, safety and sanitation standards.
- Maintained accurate inventories of food, supplies and equipment.
- Monitored daily operations to ensure adherence to established policies and procedures.
- Scheduled staff shifts and monitored labor costs.
- Recruited, trained and supervised staff members and managers.
- Resolved customer complaints in a professional manner.
- Developed marketing strategies to promote restaurant services.
- Analyzed financial statements and prepared budgets for the restaurant.
- Reviewed menu items on a regular basis to ensure quality standards were met.
- Inspected dining areas regularly to maintain cleanliness and proper setup.
- Negotiated contracts with vendors for food supplies, beverages, equipment and other necessary items.
- Kept up-to-date records of employee performance reviews.
- Managed relationships with suppliers to ensure timely delivery of products.
- Provided direction, guidance and motivation to team members.
- Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
- Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
- Emphasized customer-focused approach, delivering local neighborhood restaurant environment centered on building customer loyalty.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Delegated work to staff, setting priorities and goals.
Operations Manager
Janiking Commercial CLG Svcs
Southfield, MI
09.2004 - 07.2006
- Analyzed data from daily reports to identify trends in production performance metrics.
- Coordinated with other departments including sales, marketing, finance, human resources. to ensure efficient operations.
- Led cross-functional teams in problem-solving activities related to process improvements or new product launches.
- Developed key performance indicators to measure effectiveness of operational processes.
- Implemented innovative strategies that reduced operating costs while maintaining high levels of customer satisfaction.
- Conducted regular reviews of existing policies and procedures for continuous improvement opportunities.
- Managed staffing needs through recruitment, selection, onboarding and training, disciplinary action as necessary.
- Collaborated with management team on long-term strategic planning initiatives for the organization.
- Resolved customer complaints in a timely manner while ensuring customer satisfaction remains at optimal levels.
- Managed scheduling, training and inventory control.
- Built strong operational teams to meet process and production demands.
- Addressed customer concerns with suitable solutions.
- Motivated and evaluated personnel for performance improvement and goal achievement.
- Presented performance and productivity reports to supervisors.
- Connected with clients and developed strategies to achieve sales and customer service goals.
- Tracked and replenished inventory to maintain par levels.
- Collaborated with team leaders on quality audits.
- Negotiated contracts with vendors and service providers, securing favorable terms.
- Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
- Delegated work to staff, setting priorities and goals.
- Mitigated business risks by working closely with staff members and assessing performance.
- Structured HR consulting services to support clients during organizational developments and changes.
- Oversee the continuous operation of franchise owners in partnership with the corporate staff.
Education
GED -
Henry Ford High School
Detroit, MI06-1988
Skills
- Restaurant operations management
- Customer Engagement
- Food Service Background
- Employee schedule management
- Inventory control and record keeping
- Supervisory skills
- TIPS certified
- Catering Coordination
- Schedule Coordination
- Kitchen oversight
- Recruitment
Affiliations
In addition to my years of management experience. I am also a leader in the community. I have been in leadership with in my church organization and has held the position of Chairman of the Deacon Board. I have been a positive role model for youth programs, VBS, Sunday school and weekly services. I am a respected and committed parishioner for many years.
Languages
Spanish
Limited
Certification
- Serve Safe Certified
- T.I.P.S Certified
References
References available upon request.
Timeline
Owner/Operator
Smoke Brothers Backyard BBQ
12.2020 - 03.2024
Manager
Chili's Bar and Grill
06.2016 - 12.2020
Assistant General Manager
Max & Erma's
08.2009 - 06.2016
General Manager
IHOP
10.2006 - 05.2007
Senior Associate Manager
Old Country Buffet
03.2006 - 09.2009
Operations Manager
Janiking Commercial CLG Svcs
09.2004 - 07.2006
- Serve Safe Certified
- T.I.P.S Certified
GED -
Henry Ford High School
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